Chinese Sencha

Made from leaves that have not been oxidized.


Chinese Sencha is...

A Freak of Tea Nature
1
10%
Delicious
1
10%
Not worthy of the title, leave it to the Japanese
4
40%
not a good name, let's call it Chinencha
4
40%
 
Total votes: 10

User avatar
May 30th, '07, 18:49
Posts: 344
Joined: Apr 9th, '07, 15:31
Location: Texas
Contact: tomasini

Chinese Sencha

by tomasini » May 30th, '07, 18:49

Anyone had this blaspheme? :x
Cause I ordered some... :shock:
I just had to try it :lol:

User avatar
May 30th, '07, 21:09
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Been thanked: 2 times

by Chip » May 30th, '07, 21:09

I refuse to respond on the grounds the Chinese may not sell me Long Jing. :shock:

I think you catch my drift

User avatar
May 30th, '07, 22:35
Posts: 1559
Joined: Jan 28th, '07, 02:24
Location: Fort Worth, TX

by Space Samurai » May 30th, '07, 22:35

I drink chinese sencha, mostly because it is the only sencha we sell where I work right now, and it is good. But it is not a Japanese sencha.

There are a list of 30 new teas waiting to be approved for my store, including a kukicha, asamushi, and a fukamushi. Please oh please oh please...

User avatar
May 31st, '07, 12:49
Posts: 344
Joined: Apr 9th, '07, 15:31
Location: Texas
Contact: tomasini

by tomasini » May 31st, '07, 12:49

fukamushi....

really? what is that?

User avatar
May 31st, '07, 13:17
Posts: 1559
Joined: Jan 28th, '07, 02:24
Location: Fort Worth, TX

by Space Samurai » May 31st, '07, 13:17

fukamushicha is a deep steamed sencha from Kagoshima (I don't know if they all come from Kagoshima, but the one in question does). I think the process was developed in the 70's. It has a dark green liquor and a rather bold taste.

User avatar
May 31st, '07, 17:14
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Been thanked: 2 times

by Chip » May 31st, '07, 17:14

...besides having a umm catchy name, yes, fukamushi is deep steamed, another words steamed a little longer than traditional sencha. As a result, it brews much faster and tends to be very flavorful and aromatic.

When you look at it, it looks like low grade sencha because it is small particles, a result of the deep steaming.

It can come from any of the major tea regions of Japan including Uji, Kagoshima and Shizuoka.
blah blah blah SENCHA blah blah blah!!!

User avatar
Jun 2nd, '07, 22:42
Posts: 591
Joined: Apr 21st, '07, 23:01
Location: Indianapolis IN
Contact: augie

by augie » Jun 2nd, '07, 22:42

. . . and it's just fun to say over and over and over.
Fukamushi, fukamushi.

User avatar
Jun 4th, '07, 14:06
Posts: 248
Joined: Jul 9th, '05, 00:55

by teaspoon » Jun 4th, '07, 14:06

So, um, how is the Chinese sencha?

~curious tsp
"My sister and I have this wish before we die...
Tea in the Sahara with you."
~The Police, "Tea in the Sahara"

I am the size of 1 tsp.

User avatar
Jun 5th, '07, 11:00
Posts: 2061
Joined: Mar 15th, '06, 17:43
Contact: MarshalN

by MarshalN » Jun 5th, '07, 11:00

Actually...... a lot of Chinese teas, back in the day, used to be steamed, therefore senchas.

Not true anymore though

+ Post Reply